Crustless Bacon Quiche

5 green onions, chopped, divided

1   tomato, chopped, divided

12 slices Bacon

1 cup  sliced fresh mushrooms

12 eggs

1/3 cup  Sour Cream

1 cup Shredded Cheddar Cheese

1 cup Shredded Mozzarella Cheese 

 

HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

* I leave the  mushrooms out, since one of my children doesn't like them.  It is fun to substitute other veggies.

I like to serve with whole wheat toast and juice (even at dinner time).

Cashew Chicken and Broccoli

2	cup uncooked regular long-grain white rice
9	tablespoons soy sauce
3	teaspoons grated gingerroot
3	teaspoon sugar
2	teaspoon sesame oil, if desired
1	lb boneless skinless chicken breasts, cut into bite-size pieces
3/4	cup chicken broth
1 1/2	teaspoons cornstarch
1	tablespoon vegetable oil
3	cups fresh broccoli florets
2	green onions, sliced (2 tablespoons)
1	cup salted roasted cashews

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1. Cook rice in water as directed on package.
2. Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.
3. In small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.
4. In 12-inch skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.
5. Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.
6. Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

* I usually don't add the cashews until the dish is being served.  Partly because my husband doesn't like them in his portion, and partly because it maintains the crunch.

* I suggest adjusting the marinade amount to your liking.  This is how I do it, but it was a much smaller amount when I first tried to make this.  However, I discovered I need more!

Southern Peach Cobbler

Thanks to Jaime for this wonderful recipe.

here are her comments: "Here's my recipe. The "cake" part does expand- but I always think about one and a halfing or even doubling that part of the recipe since it's the best part and it is a little on the "skimpy side" for my liking- other than that though- this recipe is AWESOME!"

Southern Peach Cobbler

First set of ingredients:
8 fresh peaches- peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice

Second set of ingredients:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tablespoons unsalted butter, chilled and cut into small pieces
Last: (1/4 c boiling water)

1. Presheat oven to 425*
2. In a large bowl first set of ingredients. Tossing to coat peaches evenly and pour into 2 quart baking dish. Bake in oven 10 minutes.
3. Meanwhile, in large bowl combien second set of ingredients, blending butter with your fingertips, pastry blender or fork until mixture resembles coarse meal. Stire water in last until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them. It won't look like much- but it will expand. You can sprinkle the entire thing with a little sugar/cinnamon mixture if you want. Then return to oven and bake aobut 25-30 minutes ore until topping is golden brown.

Easy Chocolate Party Cake

Easy Chocolate Party Cake

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47 Delicious Homemade Cakes

47 Delicious Homemade Cakes

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Fudgy Cream-Cheese Frosting

Fudgy Cream-Cheese Frosting

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British Beef Stew

I have been trying to find a great beef stew recipe, and came across many in my search, but nothing that was complete enough for me...so I picked and chose the parts I liked and made up my own.

British Beef Stew

1 Kg (about 2 lbs) Irish Casserole Beef
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. beef broth
1 tsp. worcestershire sauce
1 clove garlic
1 tsp. paprika
4 carrots, sliced
6 potatoes, diced
2 onions, chopped
1 cup frozen sweet peas

Place meat in crockpot.
Mix flour, salt, and pepper, and pour over meat.
Stir to coat meat.
Add remaining ingredients, except peas, and stir to mix well.
Cover and cook on low 10-12 hours or on high 5-6 hours.
Add peas about 15 minutes before end.
Stir stew thoroughly before serving.

** for the beef broth, I use bullion cubes. I add an extra cube (usually 1 cube + 1 cup water = I cup broth) to the mix for a stronger flavor.

Mom's Homemade Salsa

My Mom is the canning queen, and has been making homemade salsa for a really long time. It is very delicious, and she has shared the recipe. So props to my mom, Lynda, for her great recipe...Enjoy!!

Salsa

3 quarts tomatoes, peeled and chopped
3 C celery, chopped
2 C onion, chopped
1 C green pepper, chopped... Read More
¼ C plain salt
Combine and let stand overnight, in fridge.
Next day, drain in colander place in pot then add:
½ c white sugar
¼ c brown sugar
1 c vinegar
1 ½ t pepper
1 sm can chillies
1 ½ t mixed pickling spices, tied in cheesecloth
Bring to a boil, simmer 15 minutes. Ladle into sterile jars, process in hot water bath 10 minutes.
Makes 5-6 pints
This is a sweet salsa and can be made “hotter” by adding a small can of Jalapeno to the batch, it does get hot!

Fun Fish Cakes

Fun Fish Cakes

Here is another new recipe I've tried. They turned out okay, but were a little dry...easily overcome with some lemon and/or tartar sauce.

Fun Fish Cakes

50g salmon fillets
4 baking potatoes
lemon
round lettuce
cucumber
2 tomatoes
red onion
1 egg
salt and pepper
olive oil
mustard


Serves 4
Prep time: 20 minutes
Cook time: 30 minutes


1. Place the salmon fillets in a metal colander over a pan of simmering water. Cover and steam for 5 minutes.
2. Peel the 4 potatoes, cut each into about 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fish cakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in a preheated oven for 15 minutes at 200°C, fan 180°C, gas 6 or until crispy on the outside and heated through.
4. To prepare the salad, quarter the heart of the lettuce and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves, on a large board. Make a well in the middle and squeeze in the juice of the lemon. Add a dash of olive oil, a spoonful of Dijon mustard and salt and pepper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce heart.

** I substituted smoked salmon for the fresh fillets. I like the smoked flavour. I used about 8 ozs of smoke salmon (flaked)

Carmelised Onion and Bacon Pasta

I found this recipe from one of the local grocery stores here in the UK (Sainsbury's). It is really good. Sorry the measurements are all in the British standard, but there are conversion sites out there if you want to try it across the pond!

Carmelised Onion and Bacon Pasta

• 200g bacon (more if you want an extra bacon flavour)
  
• 400g farfalle pasta (aka bow tie pasta)
  
• 4 onions, finely chopped
• 300ml crème fraîche
• 28g flat leaf parsley, finely chopped
• 1 tablespoon olive oil
• garlic, finely sliced
• 2 tablespoons sugar
• black pepper

1. Peel and finely slice 4 loose onions.
2. Heat 1 tablespoon olive oil in a pan, then add the onions and 1 clove garlic, peeled and finely sliced, and 2 tablespoons sugar. Cook over a medium heat for 12–15 minutes until the onions have softened and started to caramelise.
3. Meanwhile, chop 200g bacon into chunks and fry in another pan until crispy. Once cooked, add to the onions.
4. Cook 400g farfalle pasta, following pack instructions. Drain and stir in the onions and bacon. Add 200g crème fraîche and 28g fresh fat leaf parsley, finely chopped, and stir to combine. Serve the pasta sprinkled with black pepper.